Ingredients:

  • 3 cups (680g) cooked chicken breast, cubed or shredded
  • 1 tbsp (14g) olive oil
  • 1 medium (110g) onion, diced
  • 2 medium (120g) carrots, diced
  • 2 cloves (6g) garlic, minced
  • 1 cup (150g) frozen peas
  • 2 cups (480ml) low-sodium chicken broth
  • 3/4 cup (180ml) plain Greek yogurt
  • 2 tbsp (16g) cornstarch
  • 1 tsp (5g) dried thyme
  • 1/2 tsp (3g) salt
  • 1/4 tsp (1g) black pepper
  • 1 can (12 oz / 340g) refrigerated flaky biscuits
  • 1 tbsp (15g) melted butter
  • 1/4 tsp (1g) garlic powder

Instructions:

  1. Heat olive oil in a skillet over medium heat. Add the diced onion and carrots, cooking for 5-7 minutes until the onions are translucent and the carrots have softened. Stir in the minced garlic and cook for 1 minute until fragrant.
  2. In a small bowl, whisk the cornstarch into the chicken broth until smooth. Pour the mixture into the skillet with the vegetables. Simmer for 3-5 minutes until the liquid begins to thicken. Remove from heat and stir in the Greek yogurt, thyme, salt, and pepper until the sauce is smooth and glossy.
  3. Fold in the cubed chicken and frozen peas until everything is evenly coated in the sauce. Pour the mixture into a 9x13 inch baking dish, spreading it into an even layer.
  4. Cut each biscuit into quarters and arrange the pieces across the top of the chicken mixture. Brush the tops with melted butter mixed with garlic powder. Bake at 400°F (200°C) for 20-25 minutes, or until the biscuits are golden brown and the filling is bubbling.